Wednesday, April 24, 2013

Lentil With Spinach Gravy

Ingredients :

Spinach - A bunch (chopped)
Toor dal  -1 cup
Oil - 1 tblpsn
Turmeric powder-1/2 tspn
Mustard seeds - 1 tspn
Garlic clove - 4 (crushed)
Cumin seeds - 1 tspn
Dried red chilli - 2 (Broken into two)
Green chillies - 4 (sliced)
Onion (small size)- 1 (chopped ) 
Tomato -1 (chopped)
Tamaring pulp - 1 tblspn (optional)
Salt to taste
Water as required

Method :

1.Cook the dal with salt,turmeric powder,tomato and water in a pressure cooker.
2.Heat oil in a deep pan.Splutter mustard seeds and crackle cumin seeds.
3.Add dried red chillies,garlic,onion,green chillies.
4.Stir fry for about 2-3 minutes at high heat till the onions turn golden.
5. Add tomatoes and saute it.
6.Add the Spinach and toss it.Cover & cook for about 10 minutes at medium heat.
7.Add the cooked dal and tamarind pulp.Add water if you need to at this time.
8.Add salt if necessary.
9.Cover & cook at medium heat for about 8-10 minutes.
Serve with Rice.

Thursday, April 18, 2013

Spicy Mutton Dry Curry

Ingredients :
To Marinate :

Mutton (Lamb/Goat Meat) : 450 grms / 1lb
Turmeric Powder : 1/4 tsp
Ginger Garlic Paste : 1/2 tsp
Red Chili Powder : 1 tsp
Salt to taste

To Pressure Cook :
Red Small Onion /Shallots : 2 tbsp (finely chopped)
Garlic : Chopped-5 pods
Turmeric powder : 1/2 tsp
Coriander powder : 3 tsp
Red Chilli Powder : 1 tsp
Salt to taste
Water : 1-11/2 cup

To Grind :
Grated coconut : 2 tbsp
Fennel seeds : 1 tsp
Poppy Seeds : 1 tsp

For Sauteing :
Clove  : 2
Cinnamon : 1 inch piece
Bay leaf  : 1
Fennel seed : 1 teaspoon
Curry leaves : 1 sprig
Red Small onion /Shallots : 25-30 or Onion 
Tomato : 1 (finely chopped
Ginger- Garlic paste :1 tsp
Red Chilli Powder  : 1 tsp
Oil : 3 tbsp

Method of Preparation :

1. Wash and cut mutton in to small pieces, marinate with the ingredients given in ” To Marinate ” for at least 30 minutes.

2. In pressure cooker, heat 1 tbsp of oil, add the marinated mutton and saute for couple of minutes,
3. Add all the ingredients given in "To Pressure cooker"  and everything mix well, close the cooker and cook for about 8 minutes after the first whistle (after it comes to full pressure) reduce the fire to medium and then switch of the flame and let it cool naturally.
4. Meantime grind the items given in "To Grind".
5. Heat 2tbsp of oil in a  pan, saute with clove,cinnamon,bay leaf,fennel seed and some curry leaves for a minute.
6. Add ginger garlic paste, Chopped onion, chopped tomatoes till it turns to translucent.
7. Add the grounded masala and saute well.
8. Open the cooker and separate the mutton pieces.
9. Add the gravy left into the pan and now add  red chilli powder, mix well and adjust the salt.
10. Keep stirring the liquid on high heat till most of the water evaporates becomes thick. (Note : stir often to avoid burning.)
12. Add the mutton pieces and fry until the mutton is well coated with spices  and becomes dry.
13. Stir in the remaining curry leaves and remove from the heat.
14. Serve with rice, paratta, roti and biriyanis.

Tuesday, April 16, 2013

Pabda Fish Curry


6-7 medium whole pabda fishes, de-gutted and cleaned
Mustard oil 1 cup (For deep frying)
Whole black cumin 1/2 tbsp
3-4 green chillies,split through the center
cumin powder 1/2 tbsp
1 big tomato,chopped
1 bunch of coriander leaves,finely chopped
1 tbsp ginger paste
1/2 tsp turmeric powder
Salt to taste


Wash the fishes, drain and mix them well with salt and turmeric powder.

Heat 1 cup of oil in a pan for deep frying the fishes. Carefully lower the fishes in batches into the oil and fry them both sides until lightly golden in colour. Take the fishes out and put them on a kitchen tissue.

Clean the pan. Heat 3 tbsp of oil.Add the black cumin,green chillies,cumin powder and the chopped tomatoes, stir and mix them well. Add the ginger paste and continue frying on low flame until the oil separates out.Pour in 2 cup of water.add salt and turmeric powder.When the water boils, places the fishes dack to the pan carefully as not to break them. Cover the pan and let it cook for anout 7-8 minutes.

Remove from the flame, garnish it with the coriander leaves and serve with hot basmati rice.

Monday, April 15, 2013

Rice Pudding With Jaggery (Gurer payesh)


1 quart milk

1/4 cup scented rice

1/4 cup jaggery

3-4 cloves

1 teaspoon ghee


Boil the milk in low flame till it reduces to half the volume.It would take about 30 mins.In the meantime mix the rice with ghee.

Pour out a little milk in a bowl and add the jaggrey. press the jaggrey with the back of a spoon,So that it dissolves in the milk.

Add the rice to the milk and let it boil over low flame till the rice is cooked. pour the jaggery mixed milk into the vessel and boil for 2-3 minutes more. Gurnish with the crushed cloves.

Served hot or cold